1
Preheat oven to 400 F. Spray 8" square baking pan with nonstick cooking spray.
2
In large nonstick skillet, heat oil; add bell pepper. Cook over medium heat, stirring frequently, 8 minutes, until vegetables are tender. Transfer to small bowl; cool to room temperature.
3
Meanwhile, in medium bowl, combine flour, cornmeal, baking powder, salt and sugar.
4
Add corn, milk, yogurt and egg white to pepper mixture; stir to combine. Add corn mixture to flour mixture; stir just until combined. Transfer mixture to prepared baking pan; bake 30 minutes until corn bread pulls away from sides of pan. Transfer pan to wire rack to cool.
